Raspberry Chia Jam Cookies
Nothing could bring more happiness on the weekend than a tray of these, rich buttery, chia seeds jam-packed filling that melt in your mouth Raspberry Chia Jam Cookies made with our Suncore Foods® White Chia Seeds. Not only they are delicious, these cookies are also gluten-free, with no sugar added.
3 cups all purpose flour
1/4 cup almond meal
1/4 cup cornstarch
220g vegan butter or coconut oil cold & cut into small cube
1 tsp vanilla extract
2-3 tbsp almond milk
Pinch of salt
Raspberry Chia Jam:
2 cups fresh raspberries
3 tbsp Suncore Foods® White Chia Seeds
2 tbsp lemon juice or water
1. Raspberry Chia Jam — Place the raspberries and lemon juice into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and allow the mixture to cool a little before adding the Suncore Foods® White Chia Seeds. Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
2. Cookies — Preheat oven to 175c. In a food processor, combine the flour, almond meal, salt and pulse until combined. Then slowly the vegan butter/coconut oil, pulse until you get a coarse meal. Then slowly add the milk and pulse until a dough ball forms. Divide dough and shape into 2 balls, then flatten each into a disk. Roll out one of the dough into a ¼” thickness. Cut out dough and shape in desired pattern. Carefully transfer the cookies to prepared baking sheets. Bake in a preheated oven for approximately 12-14 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack.
3. Take the regular shaped cookies and place jam in the middle of each cookie. Cover with the other cookies on top and enjoy!